Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad. Source: EatingWell Magazine, September/October 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).

  • Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Tips

Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Nutrition Facts

384 calories; 10.2 g total fat; 4.4 g saturated fat; 21 mg cholesterol; 431 mg sodium. 597 mg potassium; 56.4 g carbohydrates; 9.6 g fiber; 8 g sugar; 18.4 g protein; 812 IU vitamin a iu; 45 mg vitamin c; 82 mcg folate; 288 mg calcium; 3 mg iron; 109 mg magnesium;

Reviews (38)

Read More Reviews
39 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
10/24/2018
Trying to follow the DASH diet. I adapted this to a one pot InstantPot meal. A delicious hearty meatless meal. I used a 3 quart model and made half the recipe. First I put the EVOO in the pot on Sauté. Prepped the sprouts and mushrooms and put them in the pot stirring occasionally while they reduced in volume. Then added the garlic and sherry. I didn t have regular milk so I used Almond milk. Since I was putting the noodles in dry I kept the liquid at 2 cups. I added the pasta and made sure it was submerged. Canceled the sauté feature and Put the lid on and adjusted the vent to steam. Pressed manual ( or pressure Cook) to half the pasta time. When the time was up. I quick released and added the flour salt and pepper and pressed cancel then sauté. I let it get slightly thick then added the cheese. Excellent. Read More
Rating: 1 stars
11/02/2017
This had absolutely no flavor. Very disappointed. Read More
Rating: 2 stars
09/28/2017
Not for me. The sauce wasn't like actual pasta sauce. More like this gummy texture. I followed this recipe exactly. Pretty disappointing Read More
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Rating: 5 stars
04/05/2017
I combined this recipe with a few additional veggies and a vegan version of the sauce. Was soooo great that I had to share! Follow EW's instructions with the veggies except halve the amount of mushrooms and brussels and add one small chopped yellow squash and one chopped red pepper. Make the following sauce in a separate saucepan then combine everything at the end. Top with a few shakes of nutritional yeast and a dash of hot sauce and you have a delicious dairy-free dish! Creamy garlic sauce: In saucepan saute 6 cloves minced garlic with one small chopped shallot in 2 tbsp olive oil until softened. Season with s&p. In small bowl whisk 3 tbsp. flour with 1/2 c. veg broth. Add the flour mixture to the garlic and shallots and whisk away. Immediately add 2 cups unsweetened almond milk whisking as you pour. Simmer on low heat until the sauce thickens around 8 minutes. Add to the cooked pasta and veggies. YUM. Read More
Rating: 4 stars
03/02/2017
Used fresh homemade pasta soooo good (and it's easier than you might think). Halved the recipe used 10 oz sliced baby Bella's which is about twice as much as the recipe calls for. For 2c sliced brusprouts you only need about 4-5 med-large sprouts this would have been nice to know before I went shopping:-/ Easy/quick recipe but don't overestimate your multitasking skills. Prep/measure and set out everything first (while the pasta is cooking or before) and save a bit of pasta water in case your sauce thickens too much. Agree with other reviewers great base recipe that can be changed up to suit your tastes or what's on hand. Read More
Rating: 4 stars
02/02/2016
Used only brussel sprouts and 2% milk I only had brussel sprouts and 2% milk (no mushrooms were used). I also used Trader Joe's brand red wine vinegar since I had on hand and it turned out really great! Even my husband (the chef of the family) loved it. I used more salt than I usually would like but this was a hit. I also did not use all-purpose flour which would have thickened the sauce but it turned out great anyway. Definitely a weekday dinner and leftovers idea. Pros: So Good! Cons: Not really sauce like Read More
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Rating: 4 stars
03/01/2015
wonderful base Great base. I added more garlic pepper and salt. Included some fresh rosemary. I used the parmesan cheese I already had rather than buy Santiago. I never would've thought to use Brussels sprouts and mushrooms but I have to say it was a delicious combo and a delicious meal. I served it with grilled lemon rosemary asparagus. Yummy! Pros: easy healthy Cons: needs more seasoning Read More
Rating: 4 stars
09/14/2014
my 15 year old ate 3 bowls - added panchetta first i browned pancetta first then started the recipe - omitted adding salt due to this. used baby portabella mushrooms instead. use 1/4 cup broth to help cook the sprouts. i cannot explain why is soooo good. amazing flavor! Pros: easy Cons: none Read More
Rating: 2 stars
06/20/2014
Not for me The mushrooms and Brussels sprouts did not taste good together for me. Couldn't do it. Turned out nice but didn't like the flavor. Pros: NULL Cons: NULL Read More
Rating: 4 stars
02/17/2014
Simple Pasta Dish with a Punch! I pretty much followed the recipe to a T very simple to make very fast and very tasty if you love brussels sprouts. I used low fat milk and the sauce was perfectly light and creamy with a hint of sherry. This recipe will be a base for future experiments in the kitchen as it would be easy to change up the vegetables or switch up the pasta. Pros: Simple! Read More
Rating: 5 stars
12/03/2013
Loved this! We loved this recipe!! So easy and simply. I added chicken sausage. Cooked it separately and added it at the end. I also used more brussels sprouts mushrooms and pepper than the recipe called for. Read More
Rating: 5 stars
08/13/2013
Fairly quick and tasty pasta I'm not a huge fans of mushrooms but I had some baby bellos that I needed to use up so I made this pasta dish and I was not disappointed. I used mostly cremini's with a few shitake and some dried porcini morels and woodears added for extra flavor. I was afraid this wouldn't reheat well but it wasn't an issue. This dish has a really nice flavor and is easily adapted to the veggies you have on hand. It can transition easily from summer fall winter to spring depending on what veggies you use. While I used asiago I may try parmigiana next time. I also used linguine instead of fettuccine because I wanted to try an organic sprouted pasta that I saw. While whole wheat pasta sometimes is a little too strong for some recipes it was very nice in this dish. Pros: Easy to adjust great flavor Read More
Rating: 2 stars
06/25/2013
Sauce was odd My sauce turned out weird and separated. Sauce was bland too even though I added onion some other herbs and extra garlic. Smelled great but didn't translate into flavor. Pros: low cal Cons: bland Read More
Rating: 5 stars
11/15/2012
Loved it! I loved this recipe I used white wine I had to finish instead of sherry and it turned out great I could really taste the flavour it had a good sauce. I also used parm instead of asiago. I might add more mushrooms or a variety next time I just had normal white ones on hand Pros: lots of great flavour Cons: a lot of chopping Read More
Rating: 5 stars
11/13/2012
So healthy and good!! Made this for myself and my boyfriend and we both loved it!! big serving for 400 calories =) didn't use mushrooms and was still great. will definitely make this again! Read More
Rating: 4 stars
10/03/2012
Used Boxed Noodle Mix for FAST Cooking I used boxed Alfredo Mix. First cooked mushrooms in butter/olive oil in skillet. Used a steamer bag of mini Brussel Sprouts (microwaved). Cooked Noodle mix according to box directions and with the last 5minutes added mushroms drained and 1/2 bag of sprouts. SO fast easy and good! Didn't use sherry and used parmesian cheese and fresh pepper to finish Pros: Tastey easy Cons: None... Read More
Rating: 4 stars
04/10/2012
Great! Healthy! Needs MORE SEASONING This is a great fun recipe however in my opinion it needs several changes. Here are my recommendations. Lightly Glaze/caramelize the brussels sprouts with butter first. Sautee Mushrooms w/ olive oil as directed. Flour is not necessary to add to the milk. The amount of cheese thickens it so much that I had to add MORE milk to thin it. I would use Parmigiano reggiano cheese instead of asiago. This is a great recipe with potential but there is not any depth to the flavor. I followed one of the reviewers advice and added oregano and basil which helped. I also added a touch of nutmeg white pepper and red pepper flakes along with more salt and pepper than recipe calls for. I haven't figured out the correct spices to add but maybe someone else will and can post it.:-) Thanks for the recipe! ps would be good over fresh gnocchi to separate the texture of the pasta from the mushrooms. Pros: Healthy Creative Different Cons: Bland cook time is not accurate Read More
Rating: 3 stars
03/31/2012
creamy healthy delish This dish was a hit with my whole entire family ages 5-37. Pros: tasty healthy Cons: time consuming. Read More
Rating: 4 stars
02/05/2012
I just made this for dinner tonight. I am weight watchers and l 1/3 cups is 10 points. Wonderful scumptuouis recipe...I really felt like I was cheating:) The sauce was creamy and light and flavorful. A winner!!! Read More
Rating: 5 stars
01/15/2012
Adding extra veggies made it even better We enjoyed this dish a lot although adding some extra colorful vegetables made it better. Those veggies were red bell pepper & halved grape tomatoes. They added nice color & added to the delicious flavors. Pros: Dielicious! Read More
Rating: 4 stars
12/06/2011
A new favorite I made it just like the recipe said and I LOVE it. It's just as good reheated the next day. The flavors are balanced. It's easy to make. My boyfriend enjoys it as a side to chicken. Nothing wrong with this dish at all. Pros: delicious easy Cons: not a one Read More
Rating: 3 stars
12/05/2011
This was just good..:/ I liked this but I was expecting awesome. I make most of my meals from this website and this is the 1st one that I thought it was just ok. I did use white wine replaced a cup of milk with a cup of light cream and I used Parm/Romano cheese instead of Astiago. I think I would have liked it with just mushrooms. All in all I think it was good..maybe less cheese. Pros: Easy to make Cons: Too many brussel spouts (and I love them) taste of cheese was over powering. Read More
Rating: 5 stars
10/31/2011
This recipe came out delicious. I would suggest adding a little more salt (or just salt to taste) and A LOT more pepper both while cooking and as a garnish. I probably used 3 tsp freshly ground black pepper while cooking plus 1/2 tsp powdered white pepper. Also added 1 tsp dried basil and 1/2 tsp dried oregano while cooking. We had to use a wok to hold the enormous volume of the veggies so the cooking time was a bit longer. Read More
Rating: 5 stars
10/30/2011
Very good nice and creamy. I would make this again. No bitter taste from the brussels. Read More
Rating: 5 stars
10/30/2011
I add shrimp to it and it's fantastic!!!! Love this meal. The sherry just makes it divine! Read More
Rating: 5 stars
10/30/2011
Quick easy and very tasty! I would also recommend more salt and pepper to taste. Its very creamy despite the fact that it isn't made with heavy cream or too much cheese. Def a crowd pleaser! Read More
Rating: 5 stars
10/30/2011
I love brussel sprouts and this recipe is great. I added chicken sausage to increase the protein. Made it last night and am making it again tonight so I have leftovers to eat before a long training run tomorrow! Read More
Rating: 5 stars
10/30/2011
I sprinkled the flour over the veggies and cooked for about 2 minutes before adding sherry and milk to avoid raw flour taste or clumping. Mixed opinions from our kids but we thought it was very good. Read More
Rating: 5 stars
10/30/2011
Delicious. Will definitely make this again. My husband who is not crazy about brussels sprouts enjoyed this as well. Read More
Rating: 5 stars
10/30/2011
I'm on WW so I wanted to alter this to suit what I have in my cupboard and I wanted a substantial dinner out of it so I would not snack later. Here is what I used: 4 oz of whole wheat linguine an olive oil mister to lightly coat the veggies before sauteing fresh grated nutmeg and black pepper for the seasoning (nutmeg loves Brussels and mushrooms) apple cider vinegar to deglaze the pan low fat milk and zero-fat sour cream to make the sauce creamy and 1/4 oz. of finely grated pecorino over the top to taste. I am now addicted. Read More
Rating: 5 stars
10/30/2011
I made this with broccoli instead of brussels sprouts and used parmesan instead of asiago cheese. I also added chicken. I used more salt and pepper then the recipe. I thought it turned out great. Read More
Rating: 5 stars
10/30/2011
Sauteed small pieces of chicken with the mushrooms to add a little meat to the recipe. Even my picky eater finished it without coaxing! Read More
Rating: 5 stars
10/30/2011
I didn't care for this. The brussel sprouts ended up bitter and the sherry just intensified the bitterness. Read More
Rating: 5 stars
10/30/2011
This was absolutely delicious! The sauce was rich and very filling. It almost reminded me of an Alfredo sauce. I like the combination of mushrooms and Brussels sprouts. The only thing I did different was double the garlic. Read More
Rating: 5 stars
10/30/2011
Added lots more pepper and a little more salt. Used freshly grated Parmesan instead since it was in my fridge and omitted the brussel sprouts. Just lots of mushrooms for me and it was super yummy. Thanks for a quick great recipe! Read More
Rating: 5 stars
10/29/2011
Made this last night for dinner and couldn't wait to have it for lunch today! I'd also recommend lots more black pepper. Also usually when I cook with mushrooms I add a few dried mushrooms to the pan to really give it a strong mushroom flavor. And I drizzled a little truffle oil over the top before serving. Will definitely add this recipe to the rotation. Read More
Rating: 1 stars
10/29/2011
Not so good I made this the way the recipe says... just tasted like brussel sprouts and sherry the mushrooms were lost and so was the pasta. I threw out the leftovers Pros: Nice and Creamy Cons: Tast like sherry and brussel sprouts. Read More
Rating: 4 stars
10/29/2011
Very filling! This turned out really well with a few modifications. I used white wine instead of the sherry but I couldn't taste the wine by the end anyway. It got really thick after I added the pasta so I ended up using about 1 1/2 cups pasta water to make it a little saucier. I also added some thyme hot sauce and a lot more salt and pepper. I used a mix of portabello white button and baby shiitake and the texture and flavor were perfect. My husband who hates cabbage and brussels sprouts even ate a whole bowl. Pros: good way to sneak in some green veg Cons: prep time Read More